Gut Health Diet for Beginners: A 7-Day Plan to Heal Your Gut and Boost Digestive Health by Kitty Martone

Author:Kitty Martone [Martone, Kitty]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2018-11-13T08:00:00+00:00

PER SERVING (1 cup) Calories: 345; Total Fat: 28g; Saturated Fat: 25g; Sodium: 519mg; Carbohydrates: 24g; Fiber: 6g; Protein: 4g

Arugula and Warm Squash Salad with Pomegranate Seeds and Feta

Serves 3

PREP TIME: 10 MINUTES / COOK TIME: 20 MINUTES

This fall salad is light and tangy, and the pomegranate seeds add crunch. Once again, here’s a dish that goes with any main course or serves as a salad on its own for lunch.

1 (2- to 3-pound) butternut squash, peeled and chopped into bite-size cubes

¾ cup coconut oil or avocado oil

Sea salt

Freshly ground black pepper

3 handfuls arugula

½ cup loose pomegranate seeds

½ cup feta cheese, crumbled

2 tablespoons freshly squeezed lemon juice

1 (3- to 4 ounce) grilled chicken breast (optional)

1.Preheat the oven to 420°F.

2.On a large, rimmed baking sheet, toss the butternut squash with the oil, salt, and pepper, and spread evenly.

3.Roast the squash for 20 minutes, or until tender and beginning to brown.

4.Meanwhile, in a large bowl, toss the arugula, pomegranate seeds, feta, and lemon juice.

5.Once the squash is roasted, carefully pour the squash over the salad, give it another toss, and serve.

6.If using, slice the grilled chicken breast into long strips and serve atop the salad, cold or warm.

STORAGE NOTE: Because the squash is served warm over the salad, it will wilt the greens, so it’s best served and eaten immediately.

RECIPE TIP: Vegans and those who are dairy-free can easily omit the feta from this recipe and add toasted almond slivers (here), Toasted Pumpkin Seeds with Sea Salt, and garlic as great additions for more flavor.

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